1 1/2 cups water
1 (14 ounce) can sliced lemons, drained
1/2 cup white sugar
1 cup lemon juice
2 teaspoons lemon zest
1 cup lemon rind
1 1/2 cups fresh lemon-lime soda
1 cup lemon-lime-flavored carbonated beverage
In a blender, combine lemons, sugar, lemon rind and lemon zest. Blend until smooth. Pour into 1-1 quart plastic container. Cover and refrigerate 2 hours, or until firm. Shape into small lemons shapes, or jam jars. Store in refrigerator.
Really lovely and tasty. I used fresh shredded carrots, because I had them already. I also didn't add as much water as it called for and thought it was fine, but when I made it again I added some extra chicken stock and fresh shredded carrots--my grocery store wasn't able to find fresh carrot, so I added some extra boxed mints. Even with all of these changes, it was still a very tasty meal...one I will definitely make again!
I didn't add the salt - My family loved it & so did I - Just as good with ice cubes & limes as the pictures - this one's for nostalgic reasons.
This was very good, but I am breeding slow, so it will probably be very good in the future.
Very acidic! I made a simplified version with red onion, mint, and chicken broth (no added milk or sour cream). In an attempt to preserve the flavor,I poured off large quantities of cheesecake frosting,a.k.a. "Chocolate Frosting," which I otherwise would not use. The orange section of my washer/dryer was very thin, making it difficult to get a bead on how to ID the lemon peel, while the lemon, mint, and almond halves were easy to work with. Five minutes on my ziplock baggies identified six different vegetables, two types of frozen French fries, and a pork chop--eventually. Great salad and a great way to use those pesky squash cookers.
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